Tower of Powder
The ‘Cajun Croquembouche’ is a sweet showstopper fit for the quintessential New Orleans wedding
It’s easy to think you’ve seen it all, until some creative mind – like Chef Deborah Heyd, pastry chef at The Roosevelt hotel – comes along and changes the game.
Recently, Heyd and her team crafted a beignet tower for a couple opting not to have the traditional wedding cake.
The newly named “Cajun Croquembouche” sits 4-feet high and holds around 250 beignets. When asked how this idea came to fruition, Heyd said the bride had a vision of stacked beignets instead of a cake, but since this was a special occasion the chef knew she had to step up her game. Instead, she took the idea of a traditional croquembouche, which is a French dessert consisting of pastry balls stacked in the shape of a cone and drizzled with threads of caramel, and replaced the pastries with beignets.
“I don’t think the bride was expecting that,” said Heyd. “But this was a special event and it needed to be something more than expected.”
Additionally, Heyd told LTEC this tower was just for display and in place of the “cutting the cake” pictures. However, fresh beignets were passed out to guests. Note that arrangements can be made to offer this tasty treat in multiple ways, as the chef and her team frequently fill requests for beignets as late night bites.
So whether you opt for the tower or stick with a nighttime snack, we love this imaginative way of bringing a taste of New Orleans front and center during your Big Day.
Couples looking for more information can call or email Heyd at 504-335-3152 or email@example.com.
The Roosevelt New Orleans, A Waldorf Astoria Hotel, 504-648-1200, www.therooseveltneworleans.com
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